Salmon Marsala

Holly Clegg's Salmon Marsala from This Mama Cooks! On a Diet - In today’s guest post, Holly Clegg shares a romantic and healthy Valentine’s Day meal for you and your sweetie featuring salmon with marsala cooking wine and mushrooms. You can find more of Holly’s recipes on The Healthy Cooking Blog.

A Valentine’s Day dish for the heart

Valentine’s Day is around the corner and love is in the air. Want a sultry dish that will have your sweetheart swooning? If you’ve never cooked salmon before, this quick and easy Salmon Marsala is a mouth-watering dish that is not only delicious, but good for you, too. Salmon is chocked full of heart healthy omega 3 fatty acids so you can love your honey’s heart inside and out!

This Mama’s tips

  • If you have a food sensitivity to corn products, like cornstarch, use tapioca or potato starch instead. Both work just as well as cornstarch.
  • You can also use a buttery spread like I Can’t Believe It’s Not Butter instead of olive oil.


  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 1 teaspoon minced garlic
  • 1/2 pound sliced mushrooms
  • 4 (4-ounce) skinless salmon fillets
  • 1/3 cup Holland House Marsala cooking wine
  • 3/4 cup fat-free chicken broth
  • 3 teaspoons cornstarch


  1. In large nonstick skillet, heat oil and sauté onion, garlic, and mushrooms until tender.
  2. Add salmon to skillet, cooking 4 minutes, turn onto other side. Meanwhile, in small bowl, mix together wine, broth and cornstarch.
  3. When salmon is almost done, add wine mixture to the salmon. Stir gently, as mixture thickens quickly.
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Servings: Serves 4
  • Serving size: 1 salmon filet
  • Calories: 241
  • Calories from Fat: 72 (30%)
  • Total Fat: 8g
  • Saturated fat: 1g
  • Unsaturated fat: 7g
  • Sodium: 162mg
  • Total Carbohydrates: 10g
  • Sugar: 5g
  • Fiber: 2g
  • Protein: 27g
  • Cholesterol: 65mg

Dietary Exchanges: 1/2 other carbohydrate, 3 lean meat

Weight Watchers POINTS = 5

Recipe and picture supplied by Holly Clegg and used with her permission.

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